About: Panyalam

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Panyalam or panyam, is a traditional Filipino-Bangsamoro fried rice pancake. It is made with ground glutinous rice, muscovado (or brown sugar), and coconut milk mixed into a batter that is deep-fried. Panyalam originates from Mindanao and nearby islands. It is particularly popular among Muslim Filipinos, including among the Maguindanao, Maranao, Sama-Bajau, and Tausug people. It is commonly served during special occasions and religious holidays (notably during Hari Raya). It is also a traditional dish among native Christian and animist Lumad groups, like the Mansaka and non-Islamized communities of the Sama-Bajau.

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dbo:abstract
  • Panyalam or panyam, is a traditional Filipino-Bangsamoro fried rice pancake. It is made with ground glutinous rice, muscovado (or brown sugar), and coconut milk mixed into a batter that is deep-fried. Panyalam originates from Mindanao and nearby islands. It is particularly popular among Muslim Filipinos, including among the Maguindanao, Maranao, Sama-Bajau, and Tausug people. It is commonly served during special occasions and religious holidays (notably during Hari Raya). It is also a traditional dish among native Christian and animist Lumad groups, like the Mansaka and non-Islamized communities of the Sama-Bajau. (en)
dbo:alias
  • panyam, panialam (en)
dbo:country
dbo:ingredient
dbo:ingredientName
  • Glutinous rice, muscovado,coconut milk
dbo:region
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  • 59338482 (xsd:integer)
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  • 4028 (xsd:nonNegativeInteger)
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  • 1114805169 (xsd:integer)
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  • panyam, panialam (en)
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  • 220 (xsd:integer)
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  • Panyalam (en)
dbp:noRecipes
  • true (en)
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dbp:similarDish
  • bibingka, puto & penyaram (en)
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  • Dessert
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  • Panyalam or panyam, is a traditional Filipino-Bangsamoro fried rice pancake. It is made with ground glutinous rice, muscovado (or brown sugar), and coconut milk mixed into a batter that is deep-fried. Panyalam originates from Mindanao and nearby islands. It is particularly popular among Muslim Filipinos, including among the Maguindanao, Maranao, Sama-Bajau, and Tausug people. It is commonly served during special occasions and religious holidays (notably during Hari Raya). It is also a traditional dish among native Christian and animist Lumad groups, like the Mansaka and non-Islamized communities of the Sama-Bajau. (en)
rdfs:label
  • Panyalam (en)
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  • Panyalam (en)
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